Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  pounds        green beans
     1/2  teaspoon      turmeric
                        salt -- to taste
                        ***FOR USILI***
   1      cup           toor dal, cleaned and soaked -- for 1/2 hour
   3                    red chiles
   4                    green chiles
   1      sprig         curry leaves -- (a few)
     1/4  teaspoon      asafetida
   1      tablespoon    coconut oil
                        ***FOR SEASONING***
   1      teaspoon      black mustard seeds
   1      teaspoon      black gram dal
   2                    red chiles -- broken
   1      tablespoon    coconut oil

Preparation:

Heat oil and mustard seeds, black gram dal and red chiles. When brown, add beans (cut into 1/2 cm. pieces), salt and turmeric. Cook until done. If there is any excess water, remove it. Grind toor dal to a coarse paste adding green chiles, red chiles, curry leaves and asafetida. Heat one tablespoon oil and add ground paste. Cook on a low fire until dry. Break up the dal with a fork and add the cooked vegetables. Cook on a low fire until dry. Serve hot. You can substitute cabbage for the beans.